Archive for March, 2018

This was the image online

This is the cake we made

Not bad for a first timer!!

Chocolate ripple cake ingredients

1 x 500ml thickened cream

1 teaspoon caster sugar

1 teaspoon vanilla essence

2 x 250g packet of Choc Ripple biscuits


I made stacks of biscuits in rows of 5, with cream between each biscuit. I laid out the shape on the plate with cream. Then filled the void with biscuit chunks. I covered the cake with the cream mixture and left it to set in the fridge for 6 hours. Then we did the piping. Then it needs another hour or two in the fridge before accessorising and serving.

I added peppermint essence to the green icing mixture and raspberry to the pink. I used the fondant from between licorice all sorts, musk sticks for the antennae, bullets for the feet


Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.

Spread a little of the cream mixture along a serving platter to make the base.

Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together

Continue layering with cream mixture and remaining biscuits to form your desired caterpillar shape

Icing ingredients

• 1 cup softened unsalted butter

• 3-4 cups icing sugar

• peppermint extract, raspberry extract

• up to 4 tablespoons milk or heavy cream

Food colouring – green, yellow, blue, red


To make icing, mix cream, icing sugar until smooth

Divide icing mixture into three separate bowls

Keep  a tablespoon of icing mixture aside for deceration

Add a few drops of desired colouring to each of the three bowls to make a bowl of light green, dark green and red icing. Mix until combined.

Spoon icing mixture into piping bag and attach desired nozzle. Pipe icing onto chocolate ripple cake

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Brownies. KLP & GF

Rich. Fudgy. Delicious.

They’re a bit more fiddly than my other brownies, but they’re worth it.

No wheat flour or yeast which means they’re great for Passover or for friends avoiding gluten. (Still contains dairy!)


300g 70% cocoa chocolate

250g salted butter

1 1/2 cups of raw sugar

2 teaspoons of vanilla extract

4 large eggs – separated

1 cup of coconut flour

100g milk chocolate chips

100g dark chocolate chips


Preheat oven 150degrees

Melt chocolate and butter in a metal or glass bowl over a simmering pot of water until smooth and glossy.

Remove from heat and stir in sugar.

It is very important you let this cool for 1hr.

Stir in egg yolks and vanilla.

Fold in coconut flour with a wooden spoon.

Then add the chocolate chips.

Using an electric mixer in a clean bowl – beat the egg whites with a pinch of sugar until they form soft peaks.

Gently fold through the egg whites whites a rubber spatula. Mix as little as possible to keep the mixture aerated.

Gently scoop into brownie pan – approx 20cm x 30cm – lined with baking paper.

Bake for 1hr.

Cool for at least 1hr so that the chocolate can solidify.

Cut into 3cm cubes after the brownies have cooled.

Makes approx 24.

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Dark chocolate ganache

I like to leave it to set over night and let it set into a thick, smooth chocolate mousse. However, you could let it sit until its room temperature and use it to coat a cake (chilled in the fridge or freezer) or drizzle over something delicious.


350g dark chocolate (I use Lindt 70%)

200ml sour cream

150ml thickened cream

2 tablespoons icing sugar


Heat the cream and sour cream in a saucepan on a medium head.

Whisk until smooth.

Turn down to the lowest heat.

Break up the chocolate and add to the pan.

Whisk until melted and smooth.

Add the icing sugar and whisk until smooth.

I put it in the fridge in a sealed Tupperware overnight.


Serve with an ice cream scoop and surround with berries. It’s very rich – a little goes a long way!

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1 1/2 cups self raising flour (this works just as well with gluten free flour for those who are intolerant. Pictured pancakes are GF)

2 tablespoons caster sugar

1 1/2 cups buttermilk

1 egg

1/2 teaspoon vanilla bean

1 tablespoon melted butter

Oil spray


Sift flour in to a large bowl.

Add the dry ingredients and milk gently with a fork.

Add the wet ingredients.

Use an electric beater until smooth.

Use your 1/4 cup measuring cup as a spoon for the batter

Head a frying pan to a medium head, a light spray with oil.

Ladle the batter in to the pan.

Bubbles will form on the top, it’s time to flip when the bubbles pop.

Count to 30 and then flip on to a plate, cover with a bowl to keep the pancakes warm as you make your way through the rest of the batter.

Serve with the topping of your choice.

I personally enjoy whipped cream cheese with berries and maple syrup.

Lemon curd with fresh raspberries is nice too…

… frozen yoghurt, kiwi and blueberries is refreshing.

(You can find the recipe for the whipped cream cheese and the recipe for lemon curd on this blog)

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Curd recipe – works for lemon, lime, grapefruit, pink grapefruit (not orange)


125g of reduced salt butter

1 teaspoon of zest

1 cup of juice, strained

1 cup caster sugar

1/2 teaspoon vanilla bean paste

3 eggs (whisked before incorporating)


In a small saucepan on a gentle heat, melt the butter.

Add the juice, zest, sugar and bring to the boil

Simmer for 1 minute

Remove from the heat

Add the eggs and vanilla and mix, in the saucepan, with an electric mixer

When smooth, return to the stove on a medium heat and whisk until thick and smooth

Remove from the heat and stand

(You can add gelatine and cream if you want to use it to fill a lemon tart)

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This is fabulous – put it on your pancakes with some lovely berries, slather it in scones with lemon curd or jam, or double the recipe to cheat at a cheesecake slice.


500g light cream cheese

250g regular cream cheese

1/3 cup thickened cream

1 tablespoon custard powder

1/2 teaspoon of vanilla bean paste

The zest of 1/2 a lemon

2 tablespoons of icing sugar


Use an electric beater to whip until smooth

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Buttermilk scones


3 cups self raising flour

3 teaspoons baking powder

2 tablespoons icing sugar

60g salted butter (at room temperature)

1 1/2 cups buttermilk (chilled)

Preheat oven to 200c


Mix the flour, baking powder, and icing sugar in a largish bowl.

Using your fingertips rub in the butter until no large bits remain and it has the texture of breadcrumbs.

Make a well in the centre of the ingredients and add the buttermilk.

Slash through the mixture with a knife until all the ingredients have come together.

Turn the mixture out of the bowl on to a clean bench that has been lightly floured. Knead just until it comes together more will make the scones chewy.

Press the dough out to about 2cm thick. Cut into rounds using a sharp 4cm cutter. Place close together on a baking tray lined with baking paper.

Squash the bits that weren’t cut into another 2cm high mound and cut again and repeat until all the dough is used.

Lightly brush the top of each scone with milk.

As soon as you’ve popped them in the oven and closed the door, lower the oven temperature to 175/180c

Bake in the middle of the oven for 10–15 mins or until lightly coloured on the top and bottom.

Makes approximately 18 generous scones.

Serve with lashings of your favourite toppings and a good cup of tea!

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